Spiced Roasted Chickpea Salad | With fresh figs and feta

Preheat the oven to 200 °C. Thoroughly rinse the canned chickpeas and pat them dry with paper towels for a perfectly crispy texture.

Toss the chickpeas with half of the extra virgin olive oil to be used (20 ml), ground cumin, salt, and freshly ground black pepper. Spread them out on a baking sheet lined with baking paper and bake for 15-18 minutes until golden brown and crispy.

In the last 5 minutes of baking, add the walnuts to the corner of the baking sheet to toast until fragrant, then coarsely chop them.